Description
Zucchini Chicken Enchilada Skillet is a quick and easy one-pan dinner featuring tender chicken, fresh zucchini, black beans, corn, and enchilada sauce, all topped with melted cheese. This recipe combines the comforting, bold flavors of classic enchiladas without the hassle of rolling tortillas, making it perfect for a nutritious and delicious weeknight meal.
Ingredients
Protein and Vegetables
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchini, diced
- 1 small red bell pepper, diced
- ½ small red onion, diced
- 1 cup corn
- 1 cup black beans, drained and rinsed
Seasonings and Sauces
- 2 tbsp olive oil
- 1½ cups red enchilada sauce
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Toppings and Garnishes
- 1 cup shredded Mexican blend or cheddar cheese
- ¼ cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 avocado, diced (optional)
- Lime wedges, for serving
Instructions
- Heat the oil: Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Season the chicken: In a bowl, toss the bite-sized chicken pieces with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper to evenly coat.
- Cook the chicken: Add the seasoned chicken to the hot skillet and cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned and nearly cooked through.
- Sauté the vegetables: Add the diced zucchini, red bell pepper, and red onion to the skillet. Cook for about 4–5 minutes, stirring frequently, until the vegetables begin to soften.
- Add corn, beans, and sauce: Stir in the corn, black beans, and red enchilada sauce until everything is well combined.
- Simmer: Reduce heat slightly and simmer the mixture for 3–4 minutes to allow the sauce to heat through and fully coat the chicken and vegetables.
- Add cheese and melt: Sprinkle the shredded cheese evenly over the skillet’s surface. Cover the skillet with a lid and let the cheese melt for 2–3 minutes. Alternatively, place the skillet under the broiler for 1–2 minutes until the cheese is bubbly and lightly browned.
- Garnish and serve: Remove from heat and garnish with chopped cilantro, sliced green onions, and diced avocado if using. Serve hot with lime wedges on the side for squeezing.
Notes
- To speed up prep, use rotisserie chicken instead of raw chicken breasts.
- Add diced jalapeños to the skillet for a spicy kick.
- For a more traditional enchilada texture, cut corn tortillas into strips and stir them into the skillet towards the end of cooking.
- Try using green enchilada sauce instead of red for a different flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Dinner, One-Pan Meals, Mexican-Inspired
- Method: Stovetop
- Cuisine: Mexican-Inspired, Tex-Mex
